Ingredients
- 2 cups all-purpose flour
- 1 cup semolina flour
- 1/2 teaspoon salt
- 1 cup hot water
Instructions
- In a food processor, combine the all-purpose flour, semolina, and salt. Add the hot water and pulse the food processor until the mixture forms a dough.
- Turn the mixture out onto a work bench and continue to knead the dough together. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Roll the dough out into a sheet roughly a 1/4-inch thick. Cut the dough into 1-1/2-inch-wide strips and run them through a cavatelli crank.
- Dust the cavatelli in flour and store on a parchment-lined tray in a refrigerator.
Tinga Ingredients
Ingredients
- 4 ounces crumbled Mexican chorizo
- 6 garlic cloves, peeled and finely chopped
- 1 cup roasted tomato purée
- 2 cups chicken stock
- kosher salt, to taste
Instructions
- Place the crumbled Mexican chorizo in a saucepan and allow it to brown and render over medium heat. Add the minced garlic and chipotles to the chorizo and continue to cook over medium heat for 4 minutes.
- Add the tomato purée and continue to cook over medium heat until the purée has reduced and become thick.
- Add the chicken stock and bring the mixture to a simmer. Season to taste with salt.
To Finish
Ingredients
- 1/2 cup Mexican Crema or crème fraiche
- 4 tablespoons crumbled queso fresco
- 36 fresh cilantro leaves, roughly chopped
- 4 tablespoons minced white onion
- 1 teaspoon dried Mexican oregano
Instructions
- Bring a large pot of water to a boil. Season the water with kosher salt and cook the cavatelli for 2 minutes and drain in a small colander.
- Lay out 4 warm plates and place a generous portion of the cavatelli on each plate.
- Garnish each dish with the queso freso, cilantro leaves, minced white onion, and Mexican oregano.